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Instant milky beancurd jelly

A technology for milk tofu and instant food, which is applied in the fields of food science, milk preparations, vegetable protein processing, etc., can solve the problems of short shelf life, inconvenient transportation, storage and carrying, etc., and achieves long shelf life, convenient carrying and eating, and high nutritional value. Effect

Inactive Publication Date: 2004-04-21
GUANGXI WUZHOU BINGQUAN IND SHAREHLDG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, milk tofu flower products on the domestic market are only made, sold, and ready-to-eat in small workshops. The shelf life is short, and it is inconvenient to transport, store and carry.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Get soybean 35.0%, sucrose 35.0%, milk 18.2%, high maltose syrup 10.0%, coagulant 1.8%.

Embodiment 2

[0029] Take soybean 33.5%, sucrose 32.4%, milk 18.8%, high maltose syrup 13.5%, coagulant 1.8%.

Embodiment 3

[0031] Get soybean 31.0%, sucrose 30.0%, milk 25.0%, high maltose syrup 12.3%, coagulant 1.7%.

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PUM

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Abstract

An instant milk jelly is prepared from soybean (30-35%), cane sugar (30-35), fresh milk (15-25), malt syrup (10-15), and coagulant (1.6-1.8). Its advantages are high nutritive value, good taste and long quality guaranteed period.

Description

1. Technical field [0001] The invention relates to a kind of milk bean curd flower, in particular to an instant milk bean curd flower which is convenient for transportation and storage and ready to be eaten. 2. Background technology [0002] Milk tofu is generally made of water, soybeans, milk, and sugar as the main raw materials. It contains both plant protein and animal protein, and its nutritional value is higher than that of ordinary tofu. At present, milk bean curd flower products on the domestic market only have a form of making, selling and eating in small workshops, with a short shelf life and inconvenient transportation, storage and carrying. 3. Contents of the invention [0003] The object of the present invention is to provide an instant milk tofu flower with high nutritional value, good flavor, convenient to carry and eat, long shelf life, easy to transport and store. [0004] The instant milk bean curd flower of the present invention utilizes the complementar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/154A23J3/16A23L11/00
Inventor 陈国泉何勇波陈伟业
Owner GUANGXI WUZHOU BINGQUAN IND SHAREHLDG
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